My interests and stylistic leanings when it comes to cooking have varied considerably over the years, from being very taken with modern techniques and molecular gastronomy when I was younger, to becoming a die-hard proponent of classical French cooking as my training progressed. Having been fortunate to have had the opportunity to learn from some of this country's finest chefs, be that Raymond Blanc showing me how to make risotto, or Simon Rogan explaining how to make oyster pebbles, my style has continued to develop over the years.

Several years and thousands of dishes later, my cooking has continued to evolve and now occupies something of a middle ground between the two extremes of modernism and classical cookery, whilst avoiding a strict commitment to any one school of cooking. My cooking is lighter and more straightforward than it once was, with a focus on seasonal British ingredients wherever and whenever possible. And whilst the food aims to be unashamedly refined, my approach to the meal as a whole is more informal.

If you are interested in hiring me for private chef work such as dinner parties, please contact me at and I can advise on menu suggestions and costings.